St. Patrick’s Day Irish Whiskey Bundt Cake
PREP: 15 MINUTES
COOK: 55 MINUTES
SERVINGS: 10 SERVINGS
- 3 cups cake flour
- 1 tablespoon baking powder
- 1/ 2 teaspoon salt
- 1 cup butter at room temperature
- 1 3/ 4 cups sugar
- 3 eggs
- 1/ 4 cup good Irish Whiskey
- 3 tablespoons instant espresso powder
- 3/ 4 cup buttermilk
- 2 tablespoons buttermilk
- 1 cup unsalted pistachios, chopped
- 1/ 2 cup water
- 1/ 2 cup good Irish Whiskey
- 1 cup powdered sugar
Preheat oven to 350 degrees. Cream sugar and butter; add eggs one at a time, beating well after each addition. Warm the whiskey and espresso powder in the microwave just enough to dissolve the espresso powder. When dissolved, add to the butter mixture. Mix all dry ingredients with flour and add alternating with buttermilk. Fold in chopped pistachios.
Bake at 350 degrees for 55-60 minutes in a greased and floured Bundt pan. When cake tester comes clean remove cake from oven. Remove cake from pan after ten minutes. Immediately add the glazing liquid while the cake is still hot. Cake will absorb all the liquid. Dust with powdered sugar.
Serve with sweetened whipped cream.